The effect on the percentage composition of the milk of (a) variations in the daily volume and (b) variations in the nature of the diet

Abstract

The study of lactation has almost always been undertaken from one of two very diverse points of view, the physiological and the commercial. The chief aim of the physiologist has been to determine, either the origin of the various constituents of the milk and the method of their elaboration, or the extent to which internal secretions affect the flow of milk by their initiation, inhibition or stimulation of milk secretion. From the commercial or agricultural point of view, on the other hand, the chief interest has centred round the problem of the production of butter fat, and a very large number of experiments have been conducted to determine by what method of feeding a cow could be caused to give the maximum yield of milk with the highest percentage of fat.